This one pot vegan taco pasta is a weeknight dinner game-changer. It takes simply half-hour from begin to end and has simply 10 elements – plus it’s scrumptious! Our toddler has been loving this simple tacky taco pasta, I hope you do too.
This put up was initially printed October 2017; up to date March 2023.
In the event you’ve been following together with the weblog for a short time, you will have observed that I’ve been leaning into numerous simple vegan one pot meals. After changing into a mother, I’ve been in search of sooner weeknight meal choices! A few of my latest favourite one-pot meal recipes embody this vegan lasagna skillet and my black bean enchilada skillet. Now we’ve this simple vegan taco pasta becoming a member of the social gathering. 😁
Why You’ll Love this Recipe
- One pot (that’s proper, no have to boil the pasta in one other pot), completed in half-hour, and made with pantry staples – what’s to not love!
- A household pleasant possibility that even choosy eaters could take pleasure in. (At the least, my toddler eats this one!) Chock filled with plant-based protein and fiber from the veggies makes this pasta dish a wholesome possibility for a straightforward weeknight dinner.
- This creamy vegan taco pasta recipe is vegan, dairy free, egg free, and simply tailored to be gluten free by changing the pasta with a gluten-free possibility.
Elements and Substitutions
- Pasta: Use nearly any kind of pasta form that you simply like resembling macaroni, penne, rigatoni, gemelli, or cavatappi. I used campanelle formed pasta within the pictures for this put up. Enhance the fiber and add additional protein to this dish through the use of a legume pasta like chickpea pasta as an alternative.
- Plant-Primarily based Crumbles: I used the plant-based crumbles from Gardein, a vegan floor meat substitute yow will discover within the freezer part on the grocery retailer. Nonetheless, you can additionally use tempeh, TVP, or one other plant-based floor meat product. Beans would additionally work properly on this recipe. I might simply substitute 1 can of black beans, kidney beans, or pinto beans for the plant-based crumbles.
- Veggies: For this recipe, we’re including pepper, onion, and zucchini. I used inexperienced bell pepper, however you should use yellow or pink bell pepper too. Nonetheless, you can use different veggies like mushrooms or candy corn.
- Salsa: Provides numerous taste and a few liquid to this pasta recipe. Salsa tastes greatest, however in a pinch you’ll be able to substitute with 1 can diced tomatoes.
- Vegan Cheese: We love including a little bit of vegan cheese shreds to this yummy vegan taco pasta. I often lean in the direction of both a vegan cheddar or a Mexican mix cheese. In the event you aren’t vegan, go forward and use a dairy cheese if you happen to’d like.
- Taco Seasoning: provides tons of scrumptious taste from cumin, garlic, and onion to this dish. We at all times maintain some storebought taco seasoning readily available, however you’ll be able to make your personal.
Step by Step
Step One: Sauté the pink onion, bell peppers, zucchini, and olive oil collectively in a big skillet with tall sides over medium warmth for 2-3 minutes or till onion is tender.
Step Two: Stir within the plant based mostly crumbles and taco seasoning. Prepare dinner for 1-2 minutes simply to thaw the crumbles.
Step Three: Add the water and salsa. Convey to a simmer over medium-high warmth.
Step 4: Stir within the raw pasta and canopy. Enable to simmer for quarter-hour with the lid on. Stir each 5 minutes or so to make sure even cooking. As soon as the pasta is cooked to al dente, stir within the vegan cheese till melted.
Knowledgeable Suggestions
- Add Even Extra Taste: Add much more taste through the use of a vegetable broth as an alternative of the water within the recipe.
- Stir Incessantly: You’ll have to stir each 5 minutes or so after including the lasagna noodles in order that they don’t stick collectively or burn to the underside of the pan.
- Medium Low Warmth: After including the noodles, maintain the lid on as a lot as doable and use medium low warmth as you don’t need all of the sauce to cook dinner off earlier than the pasta is completed.
- Customise to Your Desire: be happy so as to add totally different veggies, use totally different pasta shapes, or add totally different toppings when serving.
Storing Leftovers
- Fridge: retailer any leftovers in an hermetic container within the fridge for as much as 3-4 days. Reheat within the microwave or for a couple of minutes in a skillet on the stovetop.
- Freezer: retailer leftovers within the freezer in hermetic containers. (I wish to retailer single servings in particular person containers so I can reheat one portion at a time.) Retailer within the freezer for as much as 3 months. Enable to thaw within the fridge in a single day earlier than reheating.
Recipe FAQs
Sure! This one pot vegan taco pasta is filled with plant-based protein, micronutrients, and fiber. Use complete wheat pasta or a legume based mostly pasta if you wish to bump up the fiber much more.
Sure, you’ll be able to simply make this recipe gluten free through the use of a gluten-free pasta of your alternative. The plant-based crumbles I used from Gardein are gluten free, however in case you are utilizing a unique plant-based meat – simply double test the label.
Extra Scrumptious Pasta Recipes You’ll Love
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Vegan Taco Pasta (One Pot!)
This one pot vegan taco pasta is a weeknight dinner game-changer. It takes simply half-hour from begin to end and has simply 10 elements – plus it is scrumptious! Our toddler has been loving this simple tacky taco pasta, I hope you do too.
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Directions
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Add oil, onion, bell pepper, and zucchini to a big skillet with tall sides. Sauté over medium warmth till onion is translucent and softened, about 5 minutes.
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Stir within the plant-based crumbles and taco seasoning. Prepare dinner for one more 1-2 minutes to thaw the crumbles .
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Add the salsa and water and convey to a simmer. Add the raw pasta and canopy with a lid. Simmer for 15-20 minutes, stirring each 5 minutes or so till the pasta is cooked to al dente.
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Stir within the shredded vegan cheese and stir to soften. Flip off the warmth and garnish as desired then serve!
Notes
- To serve, add desired toppings resembling inexperienced onions, contemporary cilantro, lime juice, vegan bitter cream, black olives and sliced avocado.
- Don’t have veggie crumbles? Use floor seitan, black beans, TVP, or vegan floor meat (like BeyondMeat).
- Storage: retailer leftovers within the fridge for 3-4 days. Freeze for as much as 3 months.
Vitamin
Serving: 1serving | Energy: 361kcal | Carbohydrates: 52g | Protein: 16g | Fats: 10g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Trans Fats: 0.02g | Sodium: 835mg | Potassium: 498mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1167IU | Vitamin C: 41mg | Calcium: 57mg | Iron: 4mg
